Paprika Prawn & Spinach Stew
with Garlic Mash & Fetta
If you are looking for your new comfort food, then we are happy to introduce you to this paprika prawn number. With dazzling garlic mash and a veggie-loaded stew, this meal will make you sing all night long.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
2
potatoes
1 clove
garlic
1 packet
prawns
(Contains Crustacean;)
1 box
passata
1 sachet
paprika spice blend
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
½ cup
water
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter (for the mash)
(Contains Milk;)
10 g
butter (for the prawns)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut carrot and zucchini into thick half-moon chunks. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, peel potato and cut into large chunks. • Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat and return potato to saucepan. Add the butter (for the mash) and the milk and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When veggies have 10 minutes remaining, in a second large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then stir in passata, paprika spice blend, the water, the brown sugar and the butter (for the prawns), until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Remove saucepan from heat and stir through roasted veggies and baby spinach leaves, until wilted and combined. Season to taste.
• Divide garlic mash and prawn tomato stew between bowls. • Crumble over fetta cubes to serve. Enjoy!